The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Gluten-free

Gluten-free Gourmand's picture

Gluten-free Sourdough Progress

March 17, 2013 - 7:32pm -- Gluten-free Gourmand

I just joined TFL this year and I've already learned so much.  I've been tagging along looking at responses to basic questions to figure out some of the technical things I need to know.  My goal is to develop some gluten-free sourdough recipes for my blog Gluten-free Gourmand.  I've been making progress and wanted to share some of the ideas I had as well as pose a few questions.  Here's a photo of one of my better loaves.

scottfsmith's picture

Philosophy of bread with no gluten

April 28, 2012 - 4:46pm -- scottfsmith

I have been recently been baking breads with no gluten.  I have not been super impressed with most of the recipes which call for lots of starch and xantham or guar gum which can lead to odd consistency and flavor (the oddnesss is caused by the gums, the starches seem OK).  I did find some good recipes eventually and can make pretty good bread now, but I am trying to understand on a deeper level the philosophy of bread without gluten, which is quite different than bread with gluten.  Here are some of my current rough opinions.

Edthebread's picture

Dan Lepard gluten-free bread recipe

September 10, 2009 - 5:31am -- Edthebread
Forums: 

Hi everyone

The topic of gluten-free bread comes up regularly on this forum, and I happened to stumble upon this recipe from Dan Lepard on the Guardian UK website:

 

http://www.guardian.co.uk/lifeandstyle/2009/may/23/baking-white-bread

 

Seems like he uses a combination of soya flour, potato starch, cornflour, psyllium husk powder and xanthan gum in place of wheat flour.

Though it may be useful for those with wheat allergies out there.

manuela's picture
manuela

I think these cookies are really wonderful

 

Ingredients

3 oz. (3 squares, 85 g) unsweetened chocolate

1 lb. (454 g) sifted confectioners’ sugar

1 tsp (5 ml) vanilla extract

3 egg whites (or as needed), slightly beaten

granulated sugar as needed

The egg whites must NOT be added all at once, but little by little or the dough will be too soft and the recipe will fail. 

Melt the chocolate over hot water then add it to the confectioners’ sugar in the bowl of a standing mixer.Using the flat beater attachment mix briefly on the lowest speed, adding the vanilla. The mixture will be lumpy and most of the sugar will not be incorporated. Add the egg white 1 tbsp at a time, mixing on the lowest speed. You won’t probably need all of the amount indicated. The dough is ready when it is stiff and holds together when you work it by hand. The final consistency should be like play-dough.

 

choclate-hearts-dough.jpg

Keep the dough in a bowl covered with a plate–plastic wrap does not work well—the dough tends to dry if left exposed to the air even for a few minutes.

Preheat the oven to 300°F (150°C). If the temperature is higher, the cookies will puff up too fast and loose their shape.

Sprinkle a very generous layer of granulated sugar on a board and take an orange-size piece of dough, leaving the rest covered. Work the portion of dough briefly between the palms of your hands, then place it onto the sugar covered surface and roll it 1/8-inch (3 mm) thick (not thicker). Flip the flattened dough a couple of times while rolling it so that both sides are well covered with sugar.chocolate-hearts-rolled.jpg

Form the cookies with heart shaped cookie-cutters and place the cookies on a very lightly greased baking sheet. The dough scraps cannot be kneaded again because of the granulated sugar, so try to minimize the spaces between cookies while you shape them. The scraps can be baked as well and will make cookies as delicious as the rest, albeit of less perfect shapes.

Bake the cookies for about 10-12 minutes, they will puff up a little and dry like meringues. When they are ready switch off the oven leave them in the oven for a few more minutes to ensure they are really dry.

Cool the cookies on racks and store in airtight containers.

Note: these quantities will yield approximately 4 baking sheets of cookies. You can halve the recipe, but they are so good it would be a pity to bake a smaller quantity.

 

from bakinghistory

manuela's picture
manuela

 

I found a recipe for Chinese Almond cookies in a 1914 cookbook.

I think this is one of the best versions I have ever tried; they are made with rice flour and have a nice sandy texture. They are also gluten-free and dairy-free

 

Ingredients

2 cups (320 g) rice flour + a little extra to form the cookies

1/4 cup (50 g) almond oil

1/2 cup (50 g) almonds, blanched

1-1/2 cups (180 g) confectioners’ sugar

2 eggs

To decorate: 10-12 almonds, blanched and split in half + 1 yolk mixed with 1/2 tbsp water

Preheat the oven to 325°F (160°C)

Place the almonds, rice flour, and sugar in the bowl of a food processor and process until the almonds are chopped very fine. Add the almond oil and pulse until the mixture resembles wet sand. Add the eggs and process briefly, until a soft dough forms.

Sprinkle some rice flour on a wooden board and roll small amounts of dough into balls about the size of a small walnut.

Press the balls with the bottom of a glass (floured), then brush with egg wash and place a split almond in the center.

Alternatively, you can roll the dough 1/4-inch (0.6 cm) thick, then cut the cookies with a round cookie-cutter.
Bake the cakes on baking sheets for 1 hour, making sure the oven temperature is not higher than 325°F (160°C)

Let the cakes cool on racks and store in an airtight container

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